Directions

1. 1Preheat the oven to 350F, and line a 9″ springform pan with parchment paper. Measure out all ingredients. Prep the vegan buttermilk.
2. 2In a medium bowl, whisk together the crumble ingredients, except for the chocolate chips. Once the mixture is crumbly and well mixed, add in the chocolate chips, and mix to evenly distribute. Set aside.
3. 3In a separate medium bowl, whisk together the vegan cream cheese, brown sugar, cornstarch, and vanilla extract until combined. Then set aside.
4. 4This step is optional, but if you’d like to brown the butter, you can add the vegan butter to a medium saucepan, and heat on medium heat until melted. Once melted, allow the butter to cook for 2-3 minutes, stirring continually and you’ll see light brown specks forming. Some vegan butters will foam as they heat, so it’s important to remove the butter briefly from heat to see if the specks are forming. Once the aroma is slightly nutty and you see the light brown specks, remove the butter from heat.
5. 5In a large bowl, whisk together the browned vegan butter, sugar, brown sugar, dairy free sour cream, and vanilla extract until evenly combined. Then add in the sea salt, baking powder, and baking soda, and whisk again until evenly distributed. Then add in the flour and pour in the vegan buttermilk as you whisk the flour into the wet ingredients. Whisk JUST until the dry ingredients are incorporated into the wet ingredients.
6. 6Pour in 2/3 cup of the chocolate chips, and fold just until evenly distributed.
7. 7Pour half of the chocolate chip cake batter into the pan, and spread the cake batter to the edges of the pan. Then pour in the entire cream cheese filling mixture, and spread the filling to the edges of the pan. Pour the remaining half of the chocolate chip cake batter, spreading to the edges of the pan. Then sprinkle on the remaining chocolate chips, followed by the crumble topping.
8. 8Place the coffee cake into the oven to bake for 70-72 minutes, or until the crumble is light brown and a toothpick comes out clean. Remove from the oven, and let the coffee cake cool for 1 hour.
9. 9Whisk together the powdered sugar and dairy free milk, and drizzle on top of the coffee cake. Carefully remove the springform pan from the coffee cake, plate and serve.
10. 10Slice and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days.